Cheese Compositions and Related Methods

ABSTRACT

Described are cheese compositions and methods of making cheese compositions, including methods of formulating cheese compositions, wherein the cheese compositions may include combinations of casein protein, fiber, non-casein protein, non-pregelatinized, modified starch, and a fat component.

CROSS-REFERENCE TO RELATED APPLICATIONS

The present application represents a continuation of U.S. patentapplication Ser. No. 16/910,192, filed Jun. 24, 2020, entitled “CheeseCompositions and Related Methods”, pending, which is a continuation ofU.S. patent application Ser. No. 14/648,772, filed Jun. 1, 2015,entitled “Cheese Compositions and Related Methods”, issued as U.S. Pat.No. 10,729,152, which is a U.S. National Stage of InternationalApplication Serial No. PCT/US13/43218, filed May 30, 2013, which claimspriority under 35 USC § 119(e) from U.S. Provisional Patent Applicationhaving Ser. No. 61/731,551, filed Nov. 30, 2012, entitled “CheeseCompositions and Related Methods”. The content of these applications isincorporated herein by reference.

FIELD OF INVENTION

The invention relates to cheese compositions, methods of making thecheese compositions, and food products that include the cheesecompositions. In particular, the invention is directed to cheesecompositions that can include fat, casein protein, water, optionalfiber, optional non-casein protein, and optional starch.

BACKGROUND

In the ongoing development of food products, various motivations existto substitute certain food ingredients for other food ingredients. Costcan be a motivation, as can availability of an ingredient, healthreasons, the ability to process a commercial product, and stability andflavor properties of a commercial product.

Cheese compositions are no exception. Various reasons exist, such ascost, for food product development to attempt to reduce levels ofcertain ingredients such as casein protein and replace at least aportion of the reduced amount of the casein protein with a protein ornon-protein substitute ingredient. Casein protein is a protein,naturally found in milk, that can provide a cheese composition withdesired functional, organoleptic, and nutritional properties. One reasonto use a substitute ingredient for casein protein is the possibility ofreducing total cost of a cheese composition.

But replacing a conventional cheese composition ingredient such ascasein protein can present many expected or unexpected technicalhurdles. Cheese compositions are complex compositions and theirproperties can be sensitive to the presence of certain ingredients, infunctional amounts. Thus, conventional cheese manufacturing has come torely on certain cheese composition ingredients to provide certainproperties.

The ability to replace casein protein with a suitable substituteingredient can be significantly limited and unpredictable. Thereplacement ingredient should produce a cheese composition havingdesired functional, organoleptic, and nutritional properties. Forexample, replacing casein with a non-casein ingredient can tend toresult in a cheese composition that exhibits less than desiredfunctional properties (e.g., melt, stretch, and firmness). Similarly, areplacement ingredient can potentially impart a different, sometimesless desirable, flavor, color, or texture to a cheese composition.Furthermore, a replacement ingredient has the potential of affectingnutritional characteristics of a cheese composition, e.g., the cheesecomposition may not satisfy nutritional standards imposed by the UnitedStates Department of Agriculture, the Food and Drug Administration, orthe Code of Federal Regulations. Conventional cheese making has come torely on the mere presence and sometimes quantity of casein protein toprovide certain cheese composition properties.

Another ingredient that is commonly found in cheese compositions is fat,which often contains an amount trans-fat. Recent consumer trendsindicate that trans-fatty acids (i.e., “trans-fat”) in food products aredesirably avoided, to increase healthfulness. Accordingly, many foodproduct marketers are finding ways to provide consumers with foodproducts having reduced or substantially no trans-fat content. Foodmanufacturers would like to provide consumers with food products (e.g.,cheese compositions and food products that include cheese (e.g., snackfood (e.g., frozen snack food) including pizza, pizza-type snack food,and the like)) having a low amount of trans-fat (e.g., about 5 weightpercent or less of trans-fat based on the total weight of the fat).However, changing the formulation of a food composition to reducetrans-fat levels can present significant technical hurdles. Certaintrans-fat-containing ingredients have been relied on to produce desiredproperties in food products and food product intermediates. Changing thetrans-fat content of a food product can significantly impact propertiessuch as processing properties, organoleptic properties, combinations ofthese, and the like, of the food product.

Cheese compositions are complex chemical compositions. Cheesecomposition properties such as melt, crumble, stretch, firmness, etc.,could be undesirably affected by reduced trans-fat content. Accordingly,there is motivation to provide cheese compositions having a low amountof trans-fat, while at the same time substantially maintaining or evenimproving cheese composition properties such as melt, crumble, stretch,firmness, and the like. In addition, there is a strong need to providefood products that include such cheese compositions and methods ofmaking such cheese compositions and food products.

SUMMARY

The present description relates to cheese compositions that includerelative reduced amounts of casein protein. As a substitution for caseinprotein, the cheese composition may include fiber. The cheesecompositions may include ingredients that include fat, casein protein,fiber, and water, optionally also starch, non-casein protein, or bothstarch and non-casein protein. Desirably, such a cheese composition,having a reduced amount of casein protein, can still exhibit one or moresuitable functional, organoleptic, and nutritional properties. Thecheese compositions that include casein protein in a reduced amount caninclude an amount that is below 20 weight percent based on the totalweight of the cheese composition, for example from 10 to 20 weightpercent casein protein based on the total weight of the cheesecomposition, or from 12 to 17 weight percent casein protein based on thetotal weight of the cheese composition.

Certain described cheese compositions contain an amount of fiber, e.g.,as an ingredient added to replace some or a portion of the reducedamount of casein protein (a casein-protein replacement). Fiber as areplacement for casein protein can be used optionally in combinationwith one or more other casein-protein replacements such as non-caseinprotein, starch, or both. Certain types of starch can be particularlyuseful, such as non-pregelatinized, modified starch, with certainparticularly preferred modified starches including non-pregelatinized,thermally-inhibited starch. Preferred non-casein protein can includevital wheat gluten. A cheese composition that includes fiber and otheroptional casein-replacement ingredients can optionally also include afat selected to provide useful functional properties in the cheesecomposition such as firmness, melt, crumb, stretch, etc.; to producethese properties the fat may exhibit desired properties such as SolidFat Content and melting point properties as described herein.

Fiber refers to any of a variety of generally non-starch polysaccharidessuch as arabinoxylans, cellulose, cellulose derivatives and modifiedcellulose, resistant starch, resistant dextrins, inulin, lignin, waxes,chitins, pectins, beta-glucans, and oligosaccharides. Fibers includepolysaccharides sometimes referred to as hydrocolloids, examplesincluding xanthan gum, gum Arabic, guar gum, locust bean gum, cellulosederivatives such as carboxymethyl cellulose, and alginate. Fiber can beconsidered to include soluble fiber and insoluble fiber. Soluble fibermay be fermented in the human colon, while insoluble fiber may bemetabolically inert to humans. Preferred types of fiber for useaccording to the present description include insoluble fibers such ascellulose and oat bran fiber.

According to cheese composition embodiments that contain fiber, e.g.,cellulose, oat fiber, or the like, the fiber can be present as aningredient of a cheese composition and distributed throughout the cheesecomposition. For example, the cheese composition can be a mixture ofingredients or an emulsion that includes fat, protein, and water, withfiber being combined with those ingredients during preparation to becomedistributed throughout the mixture or emulsion and final cheesecomposition. Stated differently, according to these specifiedembodiments the fiber is not fiber that is applied or presentexclusively at a topical location, at a surface of the cheesecomposition (although topically applied fiber may also be present, inaddition to fiber distributed within the mixture or emulsion). Inspecific, these cheese compositions are different from compositionswherein a powder such as cellulose is topically applied at a surface ofa cheese composition, for example as is done with certain commercialshredded mozzarella cheese products, such as to prevent shredded piecesfrom sticking together.

In the same or in alternate embodiments, meaning either in a cheesecomposition that includes fiber as a replacement for casein protein, oralternately in a cheese composition that does not contain fiber as areplacement for casein protein, a cheese composition as described caninclude interesterified fat that has a reduced trans-fat content. Asuitable interesterified fat can include less than about 5 weightpercent trans-fat based on the total weight of the fat, such as belowabout 2 weight percent trans-fat, or below 1 weight percent or 0.5weight percent trans-fat, based on total weight fat in the cheesecomposition. Useful or preferred interesterified fats (e.g.,enzymatically interesterified fats) can be identified as exhibiting oneor a combination of desired mechanical or compositional featuresincluding melt point, solid fat content, or both. In specific, aninteresterified fat can exhibit a solid fat content as follows: from 20to 40 percent at 10 C, and below 15 percent at 40.0; e.g., from 22-34percent at 10 C, from 18-27 percent 21.1 C, from 10-18 percent at 26.7C, from 8-17 percent at 33.3 C, and from 6-15 percent at 40.0 C. Aninteresterified fat can alternately or additionally exhibit a meltingpoint of from 120 F to 145 F, e.g., from 125 F to 140 F, as measured bya Mettler Dropping Point testing procedure. Particularly usefulinteresterified fats can exhibit both the recited solid fat content andthe recited melting point.

Embodiments of cheese compositions can include fat that includes theinteresterified fat as a major fat ingredient or preferably the only fatingredient; of the total amount of fat in the cheese composition, theinteresterified fat can make up at least 80 percent of the total, atleast 90 percent of the total, or at least 95 or 99 percent of the totalfat. An exemplary interesterified fat can be prepared from (i.e., cancomprise, meaning can be prepared by interesterifying) soybean oil andhydrogenated soybean oil, although other fat sources are also useful.

The described cheese compositions containing fiber, low-trans-fat (e.g.,interesterified fat), or optionally both, can optionally also includestarch, non-casein protein, or both starch and non-casein protein, toproduce a finished cheese product having desired properties. See forexample U.S. Pat. Nos. 7,815,957 and 7,807,207, the entireties of whichare incorporated herein by reference. Examples of desired properties ofa finished cheese product include stretch (e.g., as measured by theStretch Value Test), melt (e.g., as measured by the Melt Value Test),crumble (e.g., as measured by the Crumble Value Test), stickiness (e.g.,as measured by the Stickiness Value Test), and firmness (e.g., asmeasured by the Firmness Value Test), with desired measured values ofthese tested properties being described herein.

A cheese composition that contains either fiber, low trans-fat oil, orboth, optionally along with starch, non-casein protein, or both starchand non-casein protein, can exhibit useful or desirable functional,organoleptic, and nutritional properties, even with a reduced level ofcasein protein. One example of a particular desirable cheese compositionproperty can be a “Firmness Test Value” as measured using a TA.XTPlusTexture Analyzer (using a sample temperature of 40° F.), which producesa Firmness Test Value with units of kilograms force (kg(f)).Particularly useful cheese compositions can exhibit a Firmness TestValues of at least 2 or 3 kg(f), e.g., a Firmness Test Value in a rangefrom 2 to 8 kg(f), e.g., from 3.5 to 7 kg(f).

Other desirable properties of a cheese composition can include qualitiestypical of commercial cheese compositions. For example, importantqualities of certain mozzarella cheese compositions used on pizza caninclude machinability during manufacture, depositing performance, shredintegrity, freeze/thaw stability, melt, stretch, pizza bake performance,taste, odor, and color. Other desirable qualities include qualities of acheese composition during one or more stages of processing such as, forexample, emulsification. Certain embodiments of cheese compositions asdescribed can be less sensitive to casein protein quality in thatemulsification can be enhanced by use of one or more particular starchessuch as non-pregelatinized, thermally-inhibited starch.

According to another aspect of the present description, a method offormulating a cheese composition includes a step of reducing an amountof a casein protein in a formulation, while maintaining desiredfunctional properties. Reduced casein protein, with certain maintainedfunctional properties, can be accomplished by incorporating an amount offiber into the formulation to replace an amount of casein protein thatis removed (the “reduced amount” of the casein protein). The amount andtype of fiber can be selected based upon information that includesdesired functional characteristics of the cheese product, e.g., theFirmness Test Value, and other test values. This method can optionallyand preferably also include formulating the cheese composition toinclude low trans-fat oil, and non-pregelatinized, modified starch asdescribed, or an interesterified (e.g., enzymatically) fat as described.

The present description also relates to methods of making a cheesecomposition, the method including steps of formulating ingredients for acheese composition containing reduced casein protein, combining andmixing the ingredients to form a mixture, and heating and cooling themixture to provide a cheese composition. The final cooled mixture mayusually be in the form of an emulsion. The cheese compositioningredients include fat, casein protein, optional non-casein protein,optional starch, optional fiber (e.g., hydrocolloid such as cellulose),preferably an emulsifying salt component, and water (e.g., presented asliquid water, steam, or both). The fat can optionally and preferably bea low-trans-fat, such as an interesterified fat. The cheese, containingany combination of these ingredients, can desirably exhibit a “FirmnessTest Value” as measured using a TA.XTPlus Texture Analyzer, of at least2 kg(f), e.g., from 2 to 8 kg(f), e.g., from 3.5 to 7 kg(f).

In one aspect, the invention relates to a cheese composition. The cheesecomposition contains: from 20 to 30 weight percent fat; casein protein,in an amount of not greater than 20 weight percent; from 1 to 5 weightpercent fiber; emulsifying salt, and from 25 to 50 weight percent water.

In another aspect the invention relates to a cheese composition thatincludes: from 20 to 30 weight percent interesterified fat having aSolid Fat Content in a range from 20 to 40 percent at 10 degrees Celsiusand less than 15 percent at 40 degrees Celsius; casein protein in anamount that does not exceed 20 weight percent; and from 25 to 50 weightpercent water; and emulsifying salt.

In yet another aspect the invention relates to a cheese composition thatincludes: from 20 to 30 weight percent interesterified fat having amelting point in a range from 120 to 145 F; casein protein in an amountthat does not exceed 20 weight; from 25 to 50 weight percent water; andemulsifying salt.

The invention in another aspect relates to packaged food products thatinclude a cheese composition as described, and in another aspect relatesto methods of making a cheese composition as described.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a photomicrograph of a cross-sectional view of a cheesecomposition that includes non-pregelatinized, thermally-inhibitedstarch.

FIG. 2 is a photomicrograph of a cross-sectional view of a cheesecomposition that includes chemically-modified starch.

FIG. 3 is a graph showing the results of various starches used in theStarch Viscosity Test.

FIG. 4 is a graph showing Solid Fat Content profiles for certain fatingredients.

FIG. 5 is a graph showing Solid Fat Content profiles for certain fatingredients.

FIG. 6 is a graph showing Solid Fat Content profiles for certain fatingredients.

FIG. 7 is a photomicrograph of a cross-sectional view of a cheesecomposition that includes fiber.

DETAILED DESCRIPTION

In general, cheese compositions may be classified as either naturalcheese compositions or non-natural cheese compositions. However, theclassification of cheese compositions may vary within the cheeseindustry.

As used herein, the term “cheese composition” refers to a compositionused to make a cheese composition, or a final cheese composition itself.The term “cheese composition” could refer to a composition during one ormore stages of cheese manufacturing, such as after the cheesecomposition ingredients are being mixed together to form a mixture. Theterm “cheese composition” also refers to the mixture of cheeseingredients being further processed by heating or cooling, andadditionally to the cooled final cheese composition or final cheeseproduct, ready to be sold for human consumption such as a snack (e.g.,the cheese composition could be in the form of shredded cheese, dicedcheese, crumbled cheese, a cheese sauce, combinations of these, and thelike, alone or in combination with other ingredients as a food product,such as in the form of a pizza or pizza roll, lasagna, etc.). The cooledfinal cheese composition typically takes the form of an emulsion.

Natural cheese compositions are made directly from milk and arecharacterized differently from the presently described “cheesecompositions.” The United States Department of Agriculture (USDA) hasspecific standards for natural cheese compositions including ingredientsused, manufacturing procedures used, and final nutritional value.Non-natural cheese compositions include substitute cheese compositions,process cheese substitutes, and imitation cheese compositions. Ingeneral a “substitute cheese composition” means a product that is asubstitute for, and resembles another cheese, yet is not nutritionallyinferior. 21 C.F.R. §§ 101.3 and 102.5, the respective entireties ofwhich references are incorporated herein by reference, definessubstitute and imitation food products (e.g., cheese compositions). Asubstitute mozzarella cheese is further defined by 21 C.F.R. §§ 133.3,133.5, and 133.155, the respective entireties of which references areincorporated herein by reference. As used herein, an “imitation cheese”composition means a cheese composition that resembles another cheese butis nutritionally inferior.

The described cheese compositions are non-natural cheese compositions(e.g., cheese substitutes or imitation cheese composition) that includea relatively reduced amount of casein protein when compared to otherwisecomparable cheese compositions, while preferably providing functional,organoleptic, and nutritional properties that are suitable for a cheesecomposition, even with a level of casein protein that is reduced to alevel that might otherwise decrease such desired properties. Thedescribed cheese compositions are not necessarily limited to one or morespecific cheese composition classification (e.g., mozzarella or Americancheese), but are directed to cheese compositions generally, wherein itis desired to reduce the casein protein level while providing ormaintaining suitable cheese composition properties. Preferred cheesecompositions of the invention are “substitute cheese” compositions and“imitation cheese” compositions.

Certain embodiments of cheese compositions as described herein include areduced amount of casein protein, with the amount of the reduction incasein protein (the “reduced amount”) being replaced in part or entirelywith fiber. Additional casein-replacement ingredients can also beoptionally included in the cheese compositions, such as any one orcombination of: non-casein protein (e.g., whey, whey protein isolates ornon-dairy protein such as vital wheat gluten); starch, preferablynon-pregelatinized, modified starch (e.g., non-pregelatinized,thermally-inhibited starch. Certain preferred embodiments may containfiber, non-casein protein, and starch (e.g. the non-pregelatinized,modified starch).

Other embodiments of cheese compositions include a reduced amount ofcasein protein along with a low trans-fat-containing interesterifiedfat. These embodiments may include fiber, but are not required toinclude fiber as a casein-protein replacement. These embodiments mayinclude other casein protein replacement ingredients such as starch andnon-casein protein. The interesterified fat can exhibit a Solid FatContent that produces an increased firmness compared to other fats, anda higher melt point as measured by Mettler Dropping Point.

TABLE 1 Solid Fat Interesterified Soybean Oil and Palm and ContentHydrogenated Soybean Oil Soybean Oil @ 10° C. 20 to 40 percent (e.g.,22-34 percent) 36-42 percent @ 21.1° C. 18-27 percent (preferred)14.5-19.5 percent @ 26.7° C. 10-18 percent (preferred) 8-12 percent @33.3° C.  8-17 percent (preferred) 4-8 percent @ 40.0° C. Below 15percent (e.g., 6-15 percent) 0-4 percent Mettler 125-133° F. 97-105^(o)F. Dropping Point

In these described embodiments, all or a portion of the amount of thereduction in casein protein (the “reduced amount”) can be replaced withany one or a combination of fiber, non-casein protein (e.g., non-dairyprotein such as vital wheat gluten), and non-pregelatinized, modifiedstarch (e.g., non-pregelatinized, thermally-inhibited starch).

A cheese composition as described can be a non-natural cheesecomposition designed to mimic a type of natural or non-natural cheese orcheese product, e.g., American cheese, mozzarella cheese, cheddarcheese, and the like. Examples include non-natural mozzarella cheesecompositions, cheddar cheese compositions, American cheese compositions,and the like. Preferred cheese compositions include mozzarellasubstitute cheese compositions.

The cheese composition can be included as an ingredient or component ofa food product that includes the cheese composition, such a pizza,pizza-type snack food, pizza roll, “hot pockets,” sandwiches, hoagies,Italian foods such as lasagna and spaghetti, and the like, as well ascheese-stuffed foods such as jalapeno poppers, and others includingbarbeque chicken wings and spicy chicken products. Preferred foodproducts can include mozzarella substitute cheese compositions. Any ofthese products may be prepared, packaged, frozen, stored, and optionallyshipped in a frozen state for commercial distribution and sale. Thefrozen food can be stored frozen for an extended period and eventuallyused by a private consumer or commercial user by heating the frozen foodproduct (with optional thawing) in a conventional, convection, ormicrowave oven.

In general, cheese compositions as described include casein protein,fat, and water (optionally provided as steam), with various possibleadditional ingredients including fiber, non-casein protein, and starch,as described. The cheese composition also preferably includes anemulsifying salt, and optionally various other additives such as color,flavorant, preservative, etc. Cheese composition can contain ingredientsin the following amounts or as otherwise indicated herein, preferablywith these ingredients distributed within the composition as a mixtureor an emulsion:

TABLE 2 Ingredient Amount in Weight Percent Casein protein Up to 20,e.g., from 10 12 to 17 to 20 Fat 15 to 35, e.g., 20 to 30 22 to 27 Fiber1 to 5 2 to 4 Water 25 to 50 25 to 50 Non-casein protein 0 to 5 1 to 4Starch 0 to 6 1 to 4 Emulsifying salt 0 to 5 0.5 to 4 or 1 to 3

The fat can include one or more fat ingredient, as desired, of a typeand in an amount to provide desired functional properties in theresultant cheese composition. The type and amount of fat can affectproperties of the cheese composition such as melt, crumble, stretch,firmness, final texture, etc. Fat ingredients are commonly andsynonymously referred to as a fat, shortening, or oil. Fat can be eitherliquid or solid at room temperature, or a combination of liquid andsolid at room temperature (i.e., semisolid). Useful fat ingredients caninclude vegetable fat, dairy fat, and combinations thereof. As describedin certain embodiments of the invention, fat is typically vegetable fat.

Exemplary fat ingredients include all vegetable fats and oils,individual ingredients or blends thereof, fractionated, interesterified,or fully hydrogenated. Examples of such fat ingredients includehydrogenated coconut oil, cottonseed oil, soybean oil, groundnut oil,palm oil, palm kernel oil, corn oil, canola oil, safflower oil andcombinations thereof. These fat ingredients are well known and arecommercially available.

In general, a useful amount of fat in a described cheese composition caninclude an amount that provides suitable properties such as cheesecomposition flavor, texture, processing, stability, and meltingproperties. Such an amount can be in a range from about 15 to about 35weight percent fat based on total weight of the cheese composition, morepreferably from about 20 to about 30 weight percent fat based on thetotal cheese composition, or from 22 to 27 weight percent.

In certain embodiments a fat having a low amount of trans-fat can beincluded to provide a cheese composition having low trans-fat contentwhile still maintaining or possibly even improving desired propertiessuch as melt, crumble, stretch, firmness, final texture, combinations ofthese, and the like. A fat that is considered to include a low amount oftrans-fat can mean a fat that contains about 5 weight percent or lesstrans-fat based on the total weight of the fat. In other embodiments,the fat can include about 2 weight percent or less, about 1.5 weightpercent or less, about 1.25 weight percent or less, about 1 weightpercent or less, or even about 0.5 weight percent or less trans-fatbased on the total weight of the fat. In certain preferred embodiments,the fat contains substantially no trans-fat.

Suitable fat ingredients that have low trans-fat content include palmoil, palm oil fractions, and blends palm oil, palm oil fractions, orboth, with another vegetable oil (e.g., cottonseed oil and/or canolaoil). Palm oil and palm oil fractions can be particularly preferred fatingredients.

Fat ingredients that have low trans-fat content are available on acommercial basis. Suitable low trans-fat ingredients include “soft palmmid fraction” (SPMF) and “soft stearin fraction” (SSF). In certainembodiments, a SPMF or SSF fat ingredient can have an iodine value (IV)in the range of 40-55, or possibly 45-50. However in some embodiments afat can have an IV value as low as 33 (palm stearin) or as high as 60(palm olein). Procedures for obtaining the iodine value are well-known,such as AOCS Cd 1c-85.

In some embodiments a blend of fats may be used. For example the 60%SPMF/SSF and 40% (by weight) cottonseed oil blend can be a preferredblend of fats for use in a cheese composition.

Certain suitable fats having a low trans-fat content can be identifiedby, e.g., determining the Solid Fat Content according to the proceduredescribed hereinbelow, at one or more temperatures including, forexample, shred temperature (e.g., about 4° C.), mouth temperature of aconsumer (e.g., about 37.1° C.), combinations of these and the like. Incertain embodiments, a fat can have a Solid Fat Content value in therange from about 30 percent to about 50 percent at 10 degrees Celsius,and less than about 10 percent at 37.8 degrees Celsius. As describedherein, fats that exhibit alternate ranges Solid Fat Content, atdifferent temperatures, are useful in alternate embodiments.

FIG. 4 shows a graph of Solid Fat Content profiles that were determinedfor certain fat ingredients according to the Solid Fat Content proceduredescribed below at various temperatures. The profile for the fatingredient identified as 218744 Control is an exemplary base-line of apreferred Solid Fat Content profile for a fat ingredient for use in acheese composition (note: the 218744 Control is relatively high intrans-fat such that it would be unacceptable for use in a cheesecomposition of the invention). 218744 Control is considered a goodbase-line for comparison of other fat ingredients because of itssimilarity in Solid Fat Content profile to that of milk fat which isanother exemplary base-line fat ingredient. Accordingly, one or more fatingredients, including blends of fat ingredients, having an acceptablylow level of trans-fat content can have their Solid Fat Content profilecompared against a base-line such as 218744 Control to determine whetherthey would be acceptable as part of a fat component of the invention.

In FIG. 4 , the Solid Fat Content profile is shown for the following fatingredients (including blends of fat ingredients): Control 218744(partially hydrogenated soybean oil having about 17% saturated fat andabout 35% trans-fat and obtained from Golden Foods Golden Brand(Louisville, Ky.); SPMF/SSF (palm oil fractions having about 55%saturated fat and about 1% trans-fat); cottonseed oil (having about 26%saturated fat and about 2% trans-fat and obtained from Bunge Foods, St.Louis, Mo.); milk fat obtained from Grassland Dairy Products, Inc.,Greenwood, Wis.; and various blends of cottonseed oil and SPMF/SSF oil.The cottonseed oil/(SPMF/SSF) blends have the following saturated fatand trans-fat content: 25% cottonseed/75% SPMF/SSF blend (47.8%saturated fat and 1.3% trans-fat); 33% cottonseed/66% SPMF/SSF blend(44.9% saturated fat and 1.1% trans-fat); 40% cottonseed/60% SPMF/SSFblend (43.4% saturated fat and 1.4% trans-fat); 50% cottonseed/50%SPMF/SSF blend (40.5% saturated fat and 1.5% trans-fat). A preferred oilblend in FIG. 4 for use in the invention is the blend having 60%SPMF/SSF and 40% cottonseed oil.

FIG. 5 shows another Solid Fat Content profiled for the following fatingredients described above with respect to FIG. 4 : Control 218744,milk fat, and blend having 60% SPMF/SSF and 40% cottonseed oil.

FIG. 6 shows another Solid Fat Content profiled for the following fatingredients: Control 218744 (discussed above), blend having 60% SPMF/SSFand 40% cottonseed oil (discussed above), and a refined, bleached,deodorized (RBD) palm oil (having a trans-fat content of about 1%).

In certain particular embodiments of cheese compositions describedherein the low-trans fat may be an interesterified fat, e.g., aninteresterified fat having solid fat content and melting pointcharacteristics that produce improved functional properties of thecheese composition.

An interesterified fat can be derived from at least two different fatcomponents. Interesterified fats are known fat compositions derived fromfat components by the interesterification process. The term“interesterified” fat is understood to refer to the fat composition thatresults from the interesterification of one or more fat component,according to which fatty acids have been moved from one triglyceridemolecule to another within the fat composition. At room temperature aninteresterified fat may take the form of a liquid or a solid. Theinteresterified fat produced by interesterification of one or moredifferent fat components will not continue to contain the original fatcomponent or components in original form. Upon interesterification, aproduct interesterified fat will contain the product of theinteresterification process, which is the resultant fat that containsthe original fat components (mainly triglycerides) with the fatty acidcomponents of each of the original triglycerides rearranged between theoriginal triglyceride molecules, i.e., interesterified. As isunderstood, an “interesterified fat” that is said to “comprise” one,two, or more different fat components refers to an interesterified fatderived from or prepared by interesterification of the one, two, or moreoriginal fat components.

A preferred interesterified fat can be an interesterified fat thatexhibits a Solid Fat Content that produces a cheese composition havingan increased firmness (i.e., Firmness Test Value) compared to a cheesecomposition prepared with a different fat. Additionally or alternately,a preferred interesterified fat can be an interesterified fat thatexhibits a melting point that results in a cheese composition having anincreased firmness (i.e., Firmness Test Value) compared to a cheesecomposition prepared with a different fat.

Interesterified fats are well known and commercially available. Forexample, interesterified soy oil is commercially available from, e.g.,ADM Food Ingredients, Olathe, Kans.

A useful amount of interesterified fat in a described cheese compositioncan be an amount that provides suitable cheese composition propertiessuch as one or a combination of flavor, texture, processing, stability,firmness, crumb, stretch, melting properties, etc. An exemplary amountcan be in a range from about 15 to about 35 weight percentinteresterified fat based on total weight of the cheese composition,more preferably from about 20 to about 30 weight percent based on thetotal cheese composition, or from 22 to 27 weight percent. Theinteresterified fat can be a major portion of the total amount of fatpresent in a cheese composition. Optionally, interesterified fat (e.g.,enzymatically interesterified fat) may be the only fat ingredient.Alternately, interesterified fat (e.g., enzymatically interesterifiedfat) can make up at least 80 percent of the total amount of fat in acheese composition, at least 90 percent of the total amount of fat, orat least 95 or 99 percent of the total amount of fat in the cheesecomposition. An exemplary interesterified oil can be prepared from(i.e., comprise) soybean oil and hydrogenated soybean oil, althoughother fat sources are also useful.

Protein can influence functional, organoleptic, and nutritionalproperties of a cheese composition. Protein generally forms athree-dimensional network within a cheese composition and can influencemelt, stretch, machinability, depositing performance, freeze/thawstability, pizza bake performance, taste, and color characteristics of acheese composition. Protein can also influence nutritionalcharacteristics. Proteins that can be used in a cheese compositioninclude dairy proteins like casein protein, non-casein dairy proteins,and non-dairy proteins such as vital wheat gluten protein.

Casein protein is an edible protein that can be found naturally in milkand that is conventionally known to provide many importantcharacteristics in cheese compositions. Casein protein is conventionallyunderstood to be at least in part responsible for certain desiredfunctional and organoleptic properties of a cheese composition. As usedherein, the term “casein protein” means casein in all its forms,including rennet casein, acid casein, caseinate derivatives, freshcheese, and dehydrated cheese. A preferred form of casein protein can berennet casein protein.

Methods of making rennet casein protein are well known. Rennet caseincan be produced by precipitation of pasteurized skim milk. Theprecipitation can be accomplished with use of an enzyme called rennin,which can be of animal or microbial origin. Methods of producing andisolating rennet casein from skim milk are well known. Precipitatedrennet casein is typically washed, pressed, dried, ground, sieved, andblended to provide a homogenous powder containing approximately 80weight percent casein protein. Rennet casein can be commerciallypurchased from, for example, suppliers such as Kerry Ingredients,Beloit, Wis.

A useful amount of rennet casein (or other casein protein) in a cheesecomposition as described includes an amount that can provide a cheesecomposition with suitable functional properties, including mechanicalproperties, organoleptic properties, nutritional properties, andcombinations thereof, when included with other cheese compositioningredients as described. Such properties may include melt, stretch,machinability, depositing performance, freeze/thaw stability, pizza bakeperformance, taste, firmness, and color of a cheese composition. Proteinmay also influence nutritional characteristics. Exemplary useful amountsinclude amounts in a range from 10-20 weight percent of the total cheesecomposition, preferably 11-18 weight percent of the total cheesecomposition, more preferably 12-18 weight percent of the total cheesecomposition, and even more preferably 13-17 weight percent of the totalcheese composition.

Certain described cheese compositions contain an amount of fiber as aningredient added to replace some or a portion of a reduced amount ofcasein protein. The fiber may be soluble, insoluble, or a mixturethereof, and may be any of various known general types of fiber, orfiber species (e.g., cellulose, oat fiber, etc.). Preferred fiber candesirably exhibit no discernible taste or a low level of tasteperception. Preferred fiber can desirably exhibit no color, can bewhite, or can exhibit color that would not impart an undue detrimentalaffect on the color of a finished cheese composition to which the fiberis added. Preferred fiber can also be low in odor or exhibit nodiscernible odor. Fiber can exhibit high water retention and high oilretention.

Fiber such as cellulose, oat fiber, and the like, can take a form of adry powder of concentrated fiber, such as a fiber powder compositionthat contains less than 1 weight percent moisture, e.g., less than 0.5weight percent moisture. The powder can be made up of fiber particlesthat exhibit particles of any useful size. Certain preferred fibermaterials, e.g., fiber powder, can be made of particles that exhibit amean particle size in that is below about 50 microns, e.g., from 10 to40 microns or from 20 to 35 microns. Particle size and mean particlesize are understood features of a powder and may be measured using a“volume average” calculation, e.g., using a Microtrac particle sizeanalyzer.

Fiber ingredients useful in cheese compositions and other food productsare well known and commercially available. Commercially availablepowdered cellulose ingredients can include powdered cellulose derivedfrom plant sources and having a particle length of about 22 microns,less than about 1.5 weight percent soluble fiber, and high water and oilretention properties. Commercially available oat fiber ingredients caninclude powdered oat fiber derived from oat hulls, having a particlelength of about 30 microns, less than 3 weight percent soluble fiber,and high water and oil retention properties.

A useful amount of fiber in a cheese composition as described can be anamount that, with other ingredients (e.g., low trans-fat, starch,non-casein protein), results in a cheese composition as described andpreferably having a desirable combination of functional properties asdescribed. An amount of fiber can be an amount that replaces all or aportion of removed casein, optionally in combination with starch,non-casein protein, or both starch and non-casein protein, as described.Exemplary amounts of fiber in a cheese composition can be an amount in arange from 0 to 5 weight percent of the total cheese composition,e.g., 1. to 4 weight percent or 2 to 4 weight percent based on the totalweight of the cheese composition.

A cheese composition can also include non-casein protein, which includesnon-casein dairy protein, non-dairy protein, and combinations thereof.Non-casein dairy protein includes protein naturally found in milk.Exemplary non-casein, dairy protein includes whey protein (e.g., wheyprotein concentrate or isolate). Preferred non-casein protein includesnon-dairy protein such as vital wheat gluten. Non-casein, non-dairyproteins are well known. For example vital wheat gluten is commerciallyavailable from, e.g., ADM Food Ingredients, Olathe, Kans., under thetrade designation PROVIM ESP. Vital wheat gluten contains approximately69 weight percent gluten protein.

Suitable non-casein, non-dairy protein includes gluten protein (e.g.,vital wheat gluten protein), soy protein, wheat protein, and wheatprotein isolate. In certain cheese composition embodiments, non-casein,non-dairy protein can be used to make-up for shortcomings in functional(e.g., mechanical, organoleptic, or nutritional) properties of a cheesecomposition that has a reduced amount of casein protein, optionally incombination with non-pregelatinized, modified starch, fiber, or both.This combination of non-casein protein and optional starch and fiber canalso make up for shortcomings in properties of a cheese composition thatcan result from using a low amount of trans-fat.

A useful amount of non-casein protein in a cheese composition asdescribed can be a “casein-replacing amount of non-casein protein.” A“casein-replacing amount of non-casein protein” refers an amount ofnon-casein protein that, optionally in combination with one or more offiber and a suitable non-pregelatinized, modified starch (e.g.,non-pregelatinized, thermally-inhibited starch), and optionally in thepresence of a low trans-fat, replaces a given amount (reduced amount) ofcasein protein and provides one or more suitable functional (e.g.,mechanical, organoleptic, and nutritional) properties. Exemplary amountsof non-casein protein (including non-dairy protein) include amounts in arange from 1 to 4 weight percent of the total cheese composition, e.g.,1.5 to 3.5 weight percent of the total cheese composition.

Starch can also influence one or more of functional properties of acheese composition. Certain starches have been identified as beingcapable of providing excellent formulation flexibility such as, e.g.,allowing a fat component to have extremely low amounts of trans-fat andallowing casein protein to be reduced to unconventional levels when usedin combination with non-casein protein (preferably non-dairy protein),fiber, or both.

In particular, non-pregelatinized, modified starch can be useful asdescribed. As used herein a “modified” starch means that the structureof starch has been modified chemically, thermally, or by other meansdeveloped in the future, to alter the viscosity of the starch in water.Preferred non-pregelatinized, modified starch includesnon-pregelatinized, thermally-inhibited starch. As a raw material to beused in making cheese compositions, non-pregelatinized, modified starchis typically procured in the form of starch granules.

As used herein, the term “non-pregelatinized” modified starch granulemeans a starch granule that is insoluble in cold water and appearsbirefringent when seen under polarized light with a microscope.Non-pregelatinized, modified starch (also known as cook-up starch) tendsto gradually thicken upon heating. Pregelatinized starch can tend todevelop a higher viscosity too quickly for use in embodiments of cheesecompositions as described. Preferred raw material starch granulesinclude non-pregelatinized, thermally-inhibited starch granules.

During one or more stages of a cheese-making process,non-pregelatinized, modified starch granules can and typically do becomegelatinized. Gelatinization is a series of changes that starch undergoeswhen heated in excess water, which solubilizes the starch and results inincreased viscosity and disappearance of birefringence. Also during oneor more stages of a cheese-making process, non-pregelatinized, modifiedstarch granules can break down or reduce in size to a certain degree asa result of one or more of heating, mixing, and shearing the granule ina cheese composition. A non-pregelatinized, modified starch that isresistant to such breakdown can tend to provide suitable viscositycharacteristics during processing. Such a non-pregelatinized, modifiedstarch is likely to satisfy the Starch Viscosity Test (described below).The resistance to granule breakdown results in a starch granule in thefinal cheese composition that is relatively larger in size (e.g., largercross-sectional area) as compared to a starch granule that is not asresistant to such breakdown during processing.

FIG. 1 illustrates a cheese composition that includes a combination ofnon-pregelatinized, thermally-inhibited starch, gluten protein, and areduced amount of casein protein (but does not include interesterifiedfat or a fiber ingredient). FIG. 2 illustrates a comparative cheesecomposition that also does not include interesterified fat or a fiberingredient. FIGS. 1 and 2 illustrate two cheese compositions that areidentical except that the cheese in FIG. 1 includes the combination ofnon-pregelatinized, thermally-inhibited starch and gluten protein toreduce an amount of casein protein, whereas, the cheese in FIG. 2includes a chemically-modified starch that does not satisfy the StarchViscosity Test (described below) and does not include the glutenprotein. The effective diameter of the starting raw material starchesused in FIGS. 1 and 2 were roughly identical.

FIG. 1 is a photomicrograph of a cheese composition 10 using anon-pregelatinized, thermally-inhibited starch (obtained from NationalStarch and Chemical Company, Bridgewater, N.J., under the tradedesignation NOVATION 1600) and a non-casein protein (obtained from ADMFood Ingredients under the trade designation PROVIM ESP GLUTEN). Thestarch granules 12 remain largely intact after processing (e.g., heatingand mixing). The starch granules 12 (shown in black) are stained in darkblue from iodine and have a mean area of 780 square micrometers. Theaverage equivalent diameter is 27 micrometers. Equivalent diameter (ED)is a diameter the granule would have if the granule were round. ED canbe calculated as two (2) times the square root of the area divided by Pias follows:

${ED} = {2 \times \sqrt{\frac{Area}{\pi}}}$

FIG. 2 is a photomicrograph of a comparative cheese composition 20 usinga particular chemically-modified starch that does not satisfy the StarchViscosity Test (described below). Here, the starch granules 22 havedegraded relatively more after processing (e.g., heating and mixing)than the non-pregelatinized, thermally-inhibited starch granules used inFIG. 1 . The starch granules 22 are stained in dark blue from iodine andhave a mean area of 239 square micrometers. The average equivalentdiameter is 16 micrometers.

The average granule areas in FIGS. 1 and 2 were obtained using themethod for microscopic examination described below. A ½″ cube was cutfrom each cheese sample and frozen. These samples were cut into 20micrometer sections with a cryostatic microtome. The sections werestained with an aqueous iodine solution. The starch used in thesecheeses stains dark blue. Representative fields were imaged in amicroscope (obtained from Carl Zeiss International, Oberkochen, Germanyunder the trade designation ZEISS UNIVERSAL) using transmitted light.Images were acquired with a camera (obtained from Sony Corporation,Tokyo, Japan having model number 760 CCD). The mean starch area wasdetermined with an image analyzer (obtained from Leica Camera AG, Solms,Germany, having model number Leica QWin 550).

FIG. 7 shows a composition like that of FIG. 1 , except that the FIG. 7composition includes a fiber ingredient, and the FIG. 7 compositionincludes interesterified low-trans fat (while the FIG. 1 compositiondoes not include fiber or interesterified fat). The followingobservations can be made of the FIG. 7 composition. The fat particles(medium gray in color) in the cheese composition of the FIG. 7photomicrograph exhibit relatively smaller particle size distribution,and the particles are relatively more irregular in shape, compared toformulation at FIG. 1 . Also, the cellulose fibers 14 (elongatewhite-colored fiber particles) appear to be evenly distributed and havenot disrupted the matrix.

Non-pregelatinized, thermally-inhibited starch granules can exhibit anadvantageously high resistance to breakdown, e.g., breakdown as theresult of heating or mixing the granule in a cheese composition.Although wishing to not be bound by theory, it is believed thatnon-pregelatinized, thermally-inhibited starch tends to exhibitrelatively better internal strength as compared to other starchgranules. The improved internal strength can tend to make thenon-pregelatinized, thermally-inhibited starch granules more resistantto physical or thermal degradation during a cheese making process. Suchresistance to granule degradation can beneficially result in improvedprocessing capabilities of an in-process cheese composition, such asreduced viscosity during mixing and heating.

Accordingly, a method for identifying useful or preferred starches is todetermine if a starch satisfies the Starch Viscosity Test, which isdescribed below. Because suitable internal strength (i.e., suitableresistance to granule breakdown) of starch granules is thought to becorrelated to desirable viscosity characteristics of an in-processcheese composition, the Starch Viscosity Test is thought to be a measureof the internal strength of a starch granule.

Starch Viscosity Test

The Starch Viscosity Test can be employed using a BrabenderVISCO-AMYLOGRAPH instrument (obtained from C.W. Brabender Instrument,Inc., South Hackensack, N.J.) capable of 75 rpm with a 700 cm gmcartridge. Prior to the Starch Viscosity Test, the starch is analyzedfor moisture, so appropriate adjustments due to moisture can be made.For this test, 5 percent by weight of the total test suspension ofstarch dry solids are used. To obtain this, 25 grams of starch (drybasis) are weighed and transferred to a beaker. Distilled water is addedto provide a total weight of 400 grams to suspend the starch. Thesuspension is poured into a viscograph bowl. The pH of the suspension isadjusted to 6 via addition of dilute HCl or NaOH. The beaker is rinsedwith 100 grams of distilled water minus the weight of the water used forthe pH adjustment (total test suspension weight is 500 g). TheVISCO-AMYLOGRAPH is started and records viscosity in Brabender unitsthroughout the following heating schedule:

-   -   Step 1: Heat suspension at 1.5° C./min from 25 to 95° C. while        stirring at 75 rpm,    -   Step 2: Hold starch at 95° C. while stirring for 15 minutes, and    -   Step 3: Cool to 50° C. at 1.5° C./min while stirring.

A starch is considered to satisfy the Starch Viscosity Test if whenheated in a Brabender VISCO-AMYLOGRAPH as a 5% dry solids starchsolution having a pH of 6, from 25° C. to 95° C. at a rate of 1.5°C./min, the solution exhibits a viscosity in the range from about 100 toabout 1200 Brabender units at time=0 (i.e., beginning of the holdperiod) and exhibits a viscosity in a range from about 200 to about 1400Brabender units after a 15 minute hold at 95° C.

FIG. 3 illustrates the results of certain starches tested according tothe Starch Viscosity Test. “TI” is the beginning of the hold period and“TF” is the end of the hold period. The comparative starch C is achemically modified starch that does not satisfy the Starch ViscosityTest. Example Starch A is thermally inhibited potato starch thatsatisfies the Starch Viscosity Test. Starch B is a chemically modifiedpotato starch that satisfies the Starch Viscosity Test.

Non-pregelatinized, modified starches, e.g., thermally-inhibitedstarches, as well as methods for making these starches, are known; see,e.g., U.S. Pat. Nos. 5,725,676; 5,932,017; 6,231,675, the disclosures ofwhich are incorporated herein by reference. Non-pregelatinized, modifiedstarch can be procured from one or more sources such as corn, potato,sweet potato, wheat, rice, sago, tapioca, sorghum, and other plantsources. Preferred non-pregelatinized, modified starch includes potatostarch. Potato starch tends to provide cheese compositions with suitableorganoleptic properties such as taste and texture. Non-pregelatinized,thermally-inhibited starches are commercially available, for examplefrom National Starch and Chemical Company, Bridgewater, N.J., under thetrade designation NOVATION 1600.

Starch, e.g., non-pregelatinized, modified starch, is an optional andnot a required ingredient in a cheese composition as described. If used,a suitable amount of non-pregelatinized, modified starch is an amountthat provides formulation flexibility when used in combination withother ingredients as described, such as casein protein in an amount asdescribed, optional fiber, and fat that is optionally a low trans-fatand optionally an interesterified fat. An exemplary amount ofnon-pregelatinized, modified starch (e.g., thermally-inhibited starch)can be an amount that when included with other described ingredientsallows the trans-fat content of the fat component to be low (e.g., about5% or less by weight of trans-fat based on the total weight of the fatcomponent). Alternately stated, if present at all, an exemplary amountof non-pregelatinized, modified starch (e.g., non-pregelatinized,thermally-inhibited starch) can be in a range from 1-6 weight percent ofa total cheese composition, e.g., from 2 to 5 weight percent, or from2.5 to 3.5 weight percent based on total weight cheese composition.

An emulsifying salt can be included in a cheese composition, to allowcasein protein to become hydrated. Exemplary emulsifying salt includemonosodium phosphate, disodium phosphate, dipotassium phosphate,trisodium phosphate, sodium metaphosphate (sodium hexametaphosphate),sodium acid pyrophosphate, tetrasodium pyrophosphate, sodium aluminumphosphate, sodium citrate, potassium citrate, calcium citrate, sodiumtartrate, sodium potassium tartrate, and combinations thereof. Preferredemulsifying salt includes one or more of trisodium phosphate, sodiumcitrate, alkaline sodium aluminum phosphate, and dibasic sodiumphosphate.

Emulsifying salts and methods of making them are well known. One usefulemulsifying salt is commercially available from Rhodia Food, Cranbury,N.J., under the trade designation KASAL. KASAL is an emulsifying saltblend of about 70 weight percent alkaline sodium aluminum phosphate andabout 30 weight percent dibasic sodium phosphate.

Exemplary amounts of emulsifying salt in a cheese composition caninclude an amount of less than about 3 percent by weight of the totalcheese composition, preferably less than about 2 percent by weight ofthe total cheese composition.

Water is preferably used in a cheese composition as described. Anexemplary amount of water includes an amount in the range from about 45to about 55 percent by weight of the total cheese composition.

Various other ingredients known in the food and cheese composition artsmay be included in a cheese composition. Such optional ingredientsinclude acidifying agent, cream, milkfat, milk, salt, harmlessartificial coloring, spice, or flavoring, mold-inhibitor, nutritionalsupplements, gums, organic emulsifying salts, and other types of cheese.

Acidifying agent can include one or more of vinegar, lactic acid, citricacid, acetic acid, and phosphoric acid.

Mold inhibitor can include one or more of the following in a totalamount of no more than about 0.2 percent by weight of the total cheesecomposition: sorbic acid, potassium sorbate, and sodium sorbate. Moldinhibitor can also include one or more of the following in a totalamount of no more than about 0.3 percent by weight of the total cheesecomposition: sodium propionate, calcium propionate. Mold inhibitor canalso include nisin.

According to this description, cheese compositions with one or moresuitable functional, organoleptic, or nutritional characteristics can beformulated to contain a reduced amount of casein protein, a lowtrans-fat, an amount of water, emulsifying salt, and optionally one ormore of fiber, non-casein protein, and non-pregelatinized, modifiedstarch. In preferred methods, cheese compositions may include caseinprotein, low trans-fat, water, and fiber in such as cellulose or oatfiber, optionally and preferably also vital wheat gluten protein andnon-pregelatinized, thermally-inhibited starch. The low trans-fat can beinteresterified and exhibit a melting point and Solid Fat Content toresult in useful melt point and Solid Fat Content (see Table 1), and toprovide desired properties of the final cheese composition, e.g., aFirmness Test Value of at least 2 or 3 kg(force).

This description also includes methods of making cheese compositions asdescribed. In one embodiment, the description shows a method ofpreparing a cheese composition that includes a reduced amount of acasein protein, and that also includes an amount of fiber. In analternate embodiment, a method includes preparing a cheese compositionthat includes a reduced amount of casein protein, and that also includesa fat that is a low-trans interesterified fat that exhibits a solid fatcontent value as follows: between 20 to 40 percent at 10 C and below 15percent at 40 C; alternately 22-34 percent at 10 C, 18-27 percent at21.1 C, 10-18 percent at 26.7 C, 8-17 percent at 33.3 C, and 6-15percent at 40 C. In other embodiments, methods include preparing acheese composition that has a reduced amount of a casein protein, andthat also includes a fat that is a low-trans interesterified fat thatexhibits a melting point of from 120 F to 145 F, e.g., from 125 F to 140F, as measured by a Mettler Dropping Point testing procedure. Accordingto any of these methods, other ingredients can optionally also beincluded in the cheese composition to improve functional properties,such as a starch or a non-casein protein. The starch can preferably be anon-pregelatinized, modified starch that satisfies the Starch ViscosityTest described herein.

In another embodiment, the description shows a method of preparing acheese composition containing casein protein in an amount in a rangebelow 20 percent by weight of the total cheese composition. The cheesecomposition can include one or more of fiber, non-casein protein,starch, and low-trans-fat oil as described and optionally as preferredaccording to the present description. The ingredients are include inamounts as described, to provide a cheese composition having desiredfunctional properties including a Firmness Test Value of at least 2 or 3kg (f).

A method of making a cheese composition can involve providingingredients to include: fat; casein protein; a casein-replacing amountof one or more of fiber, non-casein protein, starch such asnon-pregelatinized, modified starch, or two or more of these;emulsifying salt; and water. The fat may optionally be a low trans-fat,e.g., a low-trans interesterified fat having a Solid Fat Content,melting point, or both, as described at Table 1 or elsewhere herein. Theselected ingredients are combined with mixing and heating to provide aheated mixture. The heated mixture can be cooled to form a cheesecomposition that can be in the form of a mixture or an emulsion. In someembodiments the non-pregelatinized, modified starch isnon-pregelatinized, thermally-inhibited, potato starch. In these orother embodiments, the non-casein protein is vital wheat gluten.Preferred cheese compositions prepared according to the methods exhibituseful cheese properties, and preferably exhibit a Firmness Test Valueof at least 2 or 3 kg(f).

Methods of making a cheese composition as described can involve anyuseful processing equipment and processing steps, such a commerciallyavailable cheese cooker. An example of a useful cooker is a variablespeed, twin screw, steam injected cheese cooker from Custom StainlessSteel Equipment, Santa Rosa, Calif., having model CDB-0412FJD.

In general, the cheese cooker system is allowed to warm up. Next,ingredients are added to the cooker and the ingredients are heated.Ingredients can be added in one group or at different times. Theingredients are then mixed, while the temperature is maintained at anelevated state, with the composition being in the form of a mixture oran emulsion. The ingredients are then cooled to form a final cheesecomposition in the form of a mixture or an emulsion. A more specificexample of a cheese composition being made using a cheese cooker havingmodel number CDB-0412FJD from Custom Stainless Steel Equipment, SantaRosa, Calif., is as follows.

First the cheese cooker can be readied by setting the steam to apressure of about 40 psi. Condensate valves can then be opened to allowthe steam to flow through the pipes. Once the condensate has beencleared, the steam is directed through the cheese cooker by closing thesteam outlet valve. The steam is sent through the injection ports toensure that the ports are open and unplugged.

The cover to the mixer portion of the cheese cooker is then closed andthe cheese cooker is allowed to warm up. After the mixer has beensufficiently heated, the steam valves on the cheese cooker are closed.Some of the ingredients, if necessary, can be mixed separately, ormelted. For example, if semi-solid shortening is used, it may need to bemelted before being added to the cooker. Typically, water is added tothe cooker and allowed to warm to a desired temperature before addingother ingredients.

The steam drain valves on the cheese cooker are opened again to clearcondensate. The agitator is started and water is added to the cooker.The steam valves are then opened and steam is allowed to enter thecooker through the injection ports. The cover is closed and thetemperature is allowed to rise to a temperature in the range from about175° F. to about 200° F. (about 79° C. to about 93° C.) while mixing ismaintained.

Once the water is heated, emulsifying salt can be added and allowed todissolve before ingredients are added to the cheese cooker. Theagitation speed is controlled to ensure proper mixing. If thetemperature of the ingredients has lowered, the ingredients are heatedto a temperature in the range from 175° F. to 185° F. (about 79° C. toabout 85° C.) by closing the mixer cover and adding more steam to thecooker. Caution should be taken to prevent addition of an excessiveamount of steam, which could cause addition of too much water to theoverall mixture. The steam is then shut off and the cover opened toallow visual confirmation of a final cheese composition product. Themixer should remain running to obtain a homogenous mixture. Thetemperature should be maintained at about 170° F. (about 76° C.). Thecheese composition should begin to solidify and a creamy texture shouldresult. The transformation should occur between 2 and 8 minutes afterthe last ingredient has been added to the cooker. When the formation ofthe cheese composition is complete, the molten cheese composition isdrained into a container. The final cheese composition can then cool toa temperature in the range from about 32° F. to about 40° F. (about 0°C. to about 5° C.) and can then be further processed if desired.

Cheese compositions as described are typically used as edible foodproducts or are further processed and eventually formed into cheesecompositions that can be used as an edible food product.

A final cheese product can be packaged alone or combined with other foodproducts before packaging. Examples of final cheese products packagedalone include string cheese, shredded cheese (e.g., shredded mozzarellacheese and shredded cheddar cheese), and block cheese. Final cheeseproducts can be combined with other food products before being packaged.Such cheese products can be incorporated or combined with other foodproducts in any suitable way. For example, a final cheese product can beapplied in any suitable form (e.g., shredded) to another food productsuch as pizza. As another example, a final cheese product can beinjected in into a food product that includes cheese (e.g., snack foodincluding pizza-type snack food and the like). A cheese composition canalso be packaged, alone or in combination with other food ingredients,frozen, and stored for delayed use and consumption.

In certain embodiments, a cheese composition or a food product includingthe same can be marketed as having a low or a comparatively reduce levelof trans-fat content. For example, a packaged food product including acheese composition as described can include indicia such as labelingthat identifies at least the cheese composition as having a low amountof trans-fat (e.g., about 2% or less of trans-fat by weight of the fatcomponent). Or, the packaged food product could have labeling thatindicates that the cheese composition has a comparatively reduced amountof trans-fat content, yet exhibits a desirable property such as melt,firmness, stretch, crumble, texture, or a combination of these.

Test Protocols

A. Determination of Solid Fat Content of a Fat Ingredient

As used herein the term “Solid Fat Content” means the weight percent ofsolid fat based on the total weight of a given fat ingredient at aparticular temperature. A fat ingredient can be measured for Solid FatContent using a Bruker Minispec using the American Oil Chemist's Society(AOCS) Official Method Cd 16b-93 revised 1999, Solid Fat Content (SFC)by Low-Resolution Nuclear Magnetic Resonance—The Direct Method.

B. Determination of Stretch Test Value For a Cheese Composition

As used herein the term “Stretch Test Value” means the value assigned toa cheese composition after applying the following test protocol on thecheese. An oven is preheated to 450° F. A wedge of cheese is sliced to athickness of about 0.5 inches. A disc-shaped piece of cheese is cut fromthe wedge using a metal circular cutter (39.2 mm diameter, 7.3 mm deep).The weight of the disc of cheese should be between 8.5 and 8.9 grams(trim disc with circular cutter if needed). The disc of cheese is thenplaced in the center of a 15 mm×100 mm glass Petri dish. Then the coverof the Petri dish is placed over the Petri dish and the dish is placedin the oven for exactly 5 minutes. The Petri dish is then removed fromthe oven and allowed to cool for about 30 seconds. The cover is removedand a fork is wedged into the cheese disc and pulled upwards so as tostretch the cheese. The length that the cheese can be stretched untilbreaking is measured and recorded. A good sample, preferably a cheesecomposition as described, will have a Stretch Test Value of 15 inches ormore. The appearance of the cheese disc is also observed and recorded. Asatisfactory cheese should not be burnt and a minimum to no amount offree oil or water should be visible.

C. Determination of Melt Test Value For a Cheese Composition

As used herein the term “Melt Test Value” means the value assigned to acheese composition after applying the following test protocol on thecheese. The procedure for determining a Melt Test Value is as similarlydescribed above with respect to determining a Stretch Test Value withthe added steps of measuring the “spread” of the cheese after it hasbeen baked. Two perpendicular measurements of spread are taken andaveraged in millimeters and converted into a Melt Test Value accordingto the following conversions:

mm Melt Test Value mm Melt Test Value 39.8 1 43.05 1.5 46.3 2 49.55 2.552.8 3 56.05 3.5 59.3 4 62.55 4.5 65.8 5 69.05 5.5 72.3 6 75.55 6.5 78.87 88.55 7.5An acceptable Melt Test Value includes such values greater than or equalto 3.5.

D. Determination of Crumble Test Value For a Cheese Composition

As used herein, the term “Crumble Test Value” means the value assignedto a cheese composition after applying the following test protocol onthe cheese. Cut cheese into large cubes and then shred the cubed samplesusing a Hobart shredder. Take a handful of the shredded cheese andsqueeze the shreds firmly into the shape of a ball with the palm side ofhand. Then rub the cheese ball firmly with the other hand over acontainer and rate the appearance of the shreds. A perfect shred willmaintain its shape under moderate stress and therefore have a CrumbleTest Value of 1. A poor shred will crumble into small pieces under smallstress and therefore have a Crumble Test Value of 5. Desired levels ofcrumble (Crumble Test Value) are 1-2.5.

E. Determination of Stickiness Test Value For a Cheese Composition

As used herein the term “Stickiness Test Value” means the value assignedto a cheese composition after applying the following test protocol onthe cheese. Cut cheese into large cubes and then shred the cubed samplesusing a Hobart shredder. Take a handful of the shredded cheese andsqueeze the shreds firmly into the shape of a ball with the palm side ofhand. Then bounce the cheese ball several times in hand over acontainer. A perfect shred will fall apart easily into its originalshreds and therefore have a Stickiness Test Value of 1. A poor shredwill stick to the other shreds and therefore have a Stickiness TestValue of 5. Acceptable levels of stickiness are 1-2.5.

F. Determination of Firmness Test Value For a Cheese Composition

As used herein, the term “Firmness Test Value” means the value assignedto a cheese composition after applying the following test protocol onthe cheese. A Firmness Test Value can be obtained from a TA.XTPlusTexture Analyzer. A desired Firmness Test Value includes a measurementin the range from 3.5 to 7 kg(force) or as otherwise described herein.

Representative embodiments of the invention will now be described withreference to the following examples that illustrate the principles andpractice of the invention.

EXAMPLES Examples 1 and 2

These examples illustrate that casein protein content in a substitutecheese composition can be reduced by adding in an amount of fiber, whichis cellulose in examples 1 and 2. These examples also include amounts ofnon-casein protein (e.g., vital wheat gluten) and non-pregelatinized,chemically modified potato starch.

Example Formulas

Example 1 Example 2 water plus steam 46.7% 46.7% Kasal 1.4% 1.4% sodiumcitrate 0.2% 0.2% tri sodium phosphate 0.2% 0.2% rennet casein 16.1%16.1% vital wheat gluten 3.9% 2.8% soy oil 23.9% 23.9% salt (NaCl) 0.7%0.7% potato starch 2.8% 2.8% potassium chloride (KCl) 0.9% 0.9% citricacid 0.5% 0.5% potassium sorbate 0.2% 0.2% Vitamin/mineral blend 0.1%0.1% powdered cellulose 2.7% 3.8% Total 100.0% 100.0%

All patents, patent documents, and publications cited herein areincorporated by reference as if individually incorporated. Unlessotherwise indicated, all parts and percentages are by weight of thetotal composition. The foregoing detailed description has been given forclarity of understanding only. No unnecessary limitations are to beunderstood therefrom. The invention is not limited to the exact detailsshown and described, for variations obvious to one skilled in the artwill be included within the invention defined by the claims.

1. A cheese composition comprising: from 20 to 30 weight percentinteresterified fat having at least one of: a Solid Fat Content in arange from 20 to 40 weight percent at 10 degrees Celsius and less than15 weight percent at 40 degrees Celsius, and a melting point in a rangefrom 120 to 145° F.; casein protein in an amount of not greater than 20weight percent; emulsifying salt; and from 25 to 50 weight percentwater.
 2. A cheese composition as recited at claim 1 wherein theinteresterified fat has a Solid Fat Content value in a range from 22-34weight percent at 10° C., 18-27 weight percent at 21.1° C., 10-18 weightpercent at 26.7° C., 8-17 weight percent at 33.3° C., and 6-15 weightpercent at 40.0° C.
 3. A cheese composition according to claim 1,wherein the interesterified fat has both the Solid Fat Content in therange from 20 to 40 weight percent at 10 degrees Celsius and less than15 weight percent at 40 degrees Celsius, and the melting point in therange from 120 to 145° F.
 4. A cheese composition according to claim 3,wherein the melting point of the interesterified fat is in the rangefrom 125 to 140° F.
 5. A cheese composition according to claim 1,comprising: from 1 to 5 weight percent non-casein protein, and from 1 to6 weight percent starch.
 6. A cheese composition according to claim 1,wherein the fat contains not more than about 5 weight percent trans-fat,based on the total weight of the fat.
 7. A cheese composition accordingto claim 1, further comprising non-pregelatinized, modified starch.
 8. Acheese composition according to claim 7, wherein the non-pregelatinized,modified starch has a viscosity value, according to the Starch ViscosityTest using 5% dry starch solids, in a range from 100-1200 Brabenderunits at the beginning of a 95° C. hold period and in a range from200-1400 Brabender units after 15 minutes from the beginning of the holdperiod.
 9. A cheese composition according to claim 1, wherein the cheesecomposition has a Melt Test Value greater than or equal to 3.5.
 10. Acheese composition according to claim 1, wherein the cheese compositionhas a Stretch Test Value of at least 15 inches.
 11. A cheese compositionaccording to claim 1, wherein the cheese composition has a Crumble TestValue in the range from 1.0 to 2.5.
 12. A cheese composition accordingto claim 1, wherein the cheese composition has a Melt Test Value greaterthan or equal to 3.5, a Stretch Test Value of at least 15 inches and aCrumble Test Value in the range from 1.0 to 2.5.
 13. A cheesecomposition according to claim 1, wherein the cheese composition furthercomprises fiber.
 14. A cheese composition according to claim 13, whereinthe fiber is at least 97 percent insoluble fiber.
 15. A cheesecomposition according to claim 14, wherein the fiber constitutes from 1to 5 weight percent of the cheese composition.
 16. A cheese compositionaccording to claim 13, wherein the fiber consists of oat fiber having aparticle size in a range from 20 to 40 microns.
 17. A cheese compositionaccording to claim 1, wherein the composition is devoid of starch.
 18. Acheese composition according to claim 1, wherein the interesterified fatcomprises soybean oil and hydrogenated soybean oil.